Avgolemono is a classic Greek soup that combines chicken broth, rice, and a silky egg-lemon sauce. It’s both comforting and bright, with a tangy, creamy texture that comes from whisking eggs and lemon juice into hot broth—no cream needed. This version, inspired by the Skinny Spatula, keeps it light but still rich and satisfying.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 3 cloves garlic, minced
- 8 cups (1.9 L) low-sodium chicken broth
- 1 cup (200 g) long-grain white rice, rinsed
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) fresh lemon juice (about 2–3 lemons)
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups (280 g) shredded cooked chicken (rotisserie or leftover)
- Fresh dill and lemon slices for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 5–7 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and bring to a boil. Add the rice, reduce heat to low, cover, and simmer until the rice is tender, about 18–20 minutes.
- While the soup simmers, prepare the avgolemono sauce: In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
- Temper the egg mixture: Ladle about 1 cup of hot broth from the pot into the egg-lemon mixture, whisking constantly. Then slowly pour the tempered mixture back into the soup, stirring continuously.
- Add the shredded chicken, salt, and pepper. Cook over low heat, stirring gently, until the soup is heated through and slightly thickened, about 5 minutes. Do not let it boil, or the eggs will curdle.
- Taste and adjust seasoning. Serve hot, garnished with fresh dill and lemon slices if desired.
Tips
- Use room-temperature eggs: Cold eggs can seize when mixed with hot broth. Let them sit out for 15–20 minutes before starting.
- Keep the heat low after adding the egg mixture: Boiling will cause the eggs to scramble. Stir gently and remove from heat if needed.
- Substitute rice: Orzo or pastina work well; adjust cooking time to package directions.
- Make it vegetarian: Use vegetable broth and omit the chicken; add white beans or chickpeas for protein.
Serving Suggestions
Serve with warm crusty bread and a Greek salad for a complete meal. A sprinkle of fresh dill or parsley adds color and brightness.
Variations
- Add greens: Stir in a handful of spinach or arugula just before serving.
- Make it creamy: Add a splash of heavy cream or a dollop of Greek yogurt when you add the egg mixture, but keep the heat low.
- Use leftover turkey: Great way to use up holiday turkey.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring often; add a splash of broth or water if too thick. Avoid microwaving at high power, as it may curdle the eggs. Freezing is not recommended because the texture of the egg and rice can become grainy.
Frequently Asked Questions
Why did my soup curdle? Curdling happens when the eggs are added to boiling liquid or heated too quickly. Always temper the eggs with hot broth before adding, and keep the soup below a simmer.
Can I use lemon juice from a bottle? Yes, but fresh lemon juice gives a brighter, more authentic flavor. If using bottled, reduce the amount slightly and taste as you go.
How can I make it gluten-free? This recipe is naturally gluten-free if you use rice and ensure your chicken broth is certified gluten-free.
Can I use brown rice? Yes, but you’ll need to increase the cooking time by about 15–20 minutes and add more broth if needed.
Is this soup safe for pregnant women? Yes, as long as the eggs are fully cooked. The eggs are heated to above 160°F (71°C) when combined with the hot broth, which meets the USDA FSIS safe minimum for egg dishes. If you have concerns, use pasteurized eggs.
Can I make it ahead? You can prepare the soup base (without the egg-lemon mixture) up to 2 days ahead. When ready to serve, reheat the base and finish with the egg-lemon sauce.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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